Set your oven to 425°F and prepare a baking sheet by lining it with parchment paper for easy cleanup and even baking.
In a food processor, blend cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt until finely crushed.
For a fun alternative, place the cornflakes mixture in a ziplock bag and crush it by stepping on it. Transfer the crumbs to a shallow bowl for easy coating.
In a bowl, whisk the eggs until smooth, then stir in the hot sauce. Add the chicken pieces and toss thoroughly to ensure they are evenly coated.
Coat each piece of chicken in the crumb mixture, pressing gently to ensure full coverage, and arrange them on the prepared baking sheet.
For an extra-crispy coating, dip the chicken back into the egg mixture and then into the crumbs once more before placing it on the sheet.
Lightly drizzle with olive oil and bake for 20-25 minutes, until golden and crispy on all sides.
While the chicken bakes, prepare the sauce. In a saucepan over medium heat, combine the hot sauce, butter, seasoned salt, and cayenne.
Stir gently until the mixture is smooth and well-blended. Remove from the heat and stir in the honey, creating a perfect balance of heat and sweetness.
Drizzle the buffalo sauce generously over the crispy chicken, then finish with a blue cheese or ranch dressing. Enjoy every bite!